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Really Old-Fashioned Chili With Salsa Cruda

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“A mild "gringo" chili with beans. Serve with cornbread.”
9hrs 20mins

Ingredients Nutrition


  1. In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
  2. Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
  3. Cover and cook on LOW for 8-9 hours, stirring occasionally.
  4. Season with salt to taste during the last hour of cooking.
  5. To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
  6. Serve the chili in bowls topped with salsa, cheese, and avocado slices.

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